Weekly Vegan Dinner Plan #96
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Weekly Vegan Dinner Plan #96 – five nights worth of vegan dinners to help inspire your menu. Choose one recipe to add to your rotation or make them all – shopping list included.
If you’re making all 5 recipes be sure to print the grocery list at the bottom of the page.
Want to check out past weekly vegan dinner plans? Head over here.
MONDAY
This Creamy Vegan White Bean Pasta requires just a few staple ingredients and is easy to adjust based on what you have on hand.
TUESDAY
This Spicy Cabbage Detox Soup is packed full of veggies, spices and a delicious vegan beef broth.
WEDNESDAY
These Vegan BBQ Lentil Burritos are loaded with black beans, tangy slaw, avocado, BBQ lentils and a creamy tahini dressing.
THURSDAY
These Zesty Lentil, Bean & Rice Plates are a super easy 30 minute vegan dinner. Filled with veggies, beans, lentils and a savory sauce.
FRIDAY
These Smashed Chickpea Salad Wraps require no cooking and are totally delicious. Easy to make and even easier to eat.
Weekly Vegan Dinner Plan #96
Ingredients
PANTRY STAPLES
DRY GOODS
- 8 oz pasta
- 10 cups broth*
- 1 15-ounce can white beans
- 1 15-ounce can black beans
- 1 15-ounce can kidney beans
- 1 15-ounce can chickpeas
- 1 15-ounce can fire roasted tomatoes
- 1/2 cup chunky salsa
- 1/2 cup tahini
- 1 cup BBQ sauce
- 6 large flour tortillas
- 1/2 cup enchilada sauce
- rice
PRODUCE
- 1 yellow onion
- 2 red onions
- 3 carrots
- 1 cup cherry tomatoes
- 6 cloves garlic
- 2 lemons
- 3 cups greens I used spinach
- 1/2 inch ginger
- 2 stalks celery
- 2 jalapeños
- 1/2 head green cabbage
- 2 cups slaw pre-cut**
- 3 avocados
- 1 red bell pepper
- 1 lime optional
- cilantro optional
REFRIGERATOR/FREEZER
- vegan mayo
- vegan butter
- 1/2 cup non-dairy milk
- 5.5 cups cooked lentils
- vegan parmesan optional
